Eating INTENSE Mexican Seafood!!! 2nd Largest Seafood Market in the World!!!

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1. LA VIGA MARKET
ADDRESS: Eje 6 Sur 560, Área Federal Central de Abastos, Iztapalapa, 09040 Ciudad de México, CDMX
OPERATION HOURS: 8AM - 6PM

?? FRIED ANCHOVIES: Deep-fry anchovies and add chilies. Add more chilies to make it extra spicy.

? PRICE: 40.25 pesos / $1.93 USD

2. EL PARAÍSO
ADDRESS: La Viga Market

? OCTOPUS TACOS: Boil octopus in water. Prepare herbs (oregano, bay leaves, thyme, cloves and rosemary) and add to boiling water along with an orange. Add in a pan with butter, salt and olive oil. Take the boiled octopus out of the pot and chop it up. Put chopped octopus in a bowl and add garlic paste, pepper, talla sauce and olive oil. Assemble in taco and serve on a plate.

? PRICE: 280 pesos - 300 pesos / $13 - $14.35 USD per plate

3. EL ERIZO LOCO RESTAURANT
ADDRESS: La Viga Market
OPERATION HOURS: 10AM-7PM
INTERVIEWEE: Chef Rogelio Hernandez

?? STUFFED BARRACUDA: Scale and clean the barracuda. Wash it with water. Score the barracuda on both sides. Season with fine herbs and lemon pepper on both sides and into the ridges. On aluminum foil, place sliced onions, tomatoes and sweet potatoes. Place sweet potatoes in ridges and stuff sliced carrots in the barracuda. Add sliced potatoes. Add red bell peppers. Add choko and Zucchini. Add broccoli and mushrooms. Sprinkle oregano on top. Add holy herbs (Santa). Add worcestershire sauce and Maggi sauce. Drizzle on olive oil. Spread on garlic herb butter. Add shredded manchego cheese. Wrap barracuda in aluminum foil and seal the edges. Place on grill for 15 - 20 minutes. The chef checks the dish by poking holes into the aluminum foil and smells the smoke coming out. Serve and enjoy.

? PRICE: 380 pesos / $18.19 USD

?? MANTA RAY AL PASTOR: On a flat grill, add olive oil then sliced onions. Add garlic. Add lard and herb butter and mix. Sprinkle cumin and black pepper. Add fine herbs. Add diced pineapples. Make a part in the center of the ingredients and add manta ray. Chop up cleaned, boiled manta ray on the grill then pour on special salsa. Mix everything together on the grill. Add salt. Add Worcestershire sauce. Place on a platter and serve with tortillas.

? PRICE: 195 pesos / $9.33 USD

4. BOCA DEL RÍO RESTAURANT
ADDRESS: La Viga Market
OPERATION HOURS: 9AM - 6PM
INTERVIEWEE: Chef Irma Hernandez

? STONE SOUP: Put rocks over fire on the stove to heat them up. Fillet the shark. In a special Oaxacan bowl, add plantain leaves, then chili paste. Add the shark fillet. Add shrimps. Add sliced purple onions. Add sliced tomatoes. Add sliced jalapeños. Add bay leaves. Sprinkle on epazote (Mexican tea leaves). Add dried cilantro. Add sea rock salt. Bring to table. Add water and hot rocks. Wait for 7 minutes until the rocks cook the ingredients completely. Serve and enjoy.

? PRICE: 230 pesos / $11.00 USD

?? MIXIOTE WITH SHARK: Grill leaves - to make it more flexible. Season fillet with salt and pepper. Dip in salsa (Recado Rojo)and put on a flat top to cook. On the side, stack green banana leaves, then the clear maguey leaves, then stack first shark fillet. Add salsa, then octopus. Then shrimp. Add purple onion, tomatoes, sliced habaneros, salt, avocado leaves, saint herbs and salsa. Wrap everything. Put in a clay cooking vessel. Add consommé. Wrap in foil. Place over fire for 15 minutes. Serve with rice and plantains.

? PRICE: 1000 pesos / $47.84 pesos for large size

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? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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? CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Tiep Tran
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Huỳnh Hà My
LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha)
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
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By: Best Ever Food Review Show
Title: Eating INTENSE Mexican Seafood!!! 2nd Largest Seafood Market in the World!!!
Sourced From: www.youtube.com/watch?v=MEETsQ35Y7c